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Vindaloo originated in Goa on India's West Coast during the Portuguese domination of that area. It is apparently adapted from a Portuguese dish called carne di vinho e alhos which means 'meat cooked in wine vinegar and garlic'. In Indian restaurants today it may or may not include vinegar and may or may not include potatoes. The addition of potatoes comes from a misunderstanding of its Portuguese origins as 'aloo' means potato in Hindi and Punjabi. In many Indian restaurants a Vindaloo is just a Madras with extra chilli powder, but this offering uses a more traditional blend of spices to provide a distinctive flavour.

Preparation

• Peel the potatoes and cut into ½ inch cubes.
• Boil the potato in salted, boiling water for 5 - 6 min (do not over cook).
• Finely chop the red or green chilli, including seeds if you want more heat.
• Grate the ginger.
• Crush the garlic.
• Mix the ginger and garlic with a little water to make a thin paste.

Cooking - 5½ min

1. Heat the oil in a suitable pan and fry the c41 vindaloo spice mix and chilli powder, stirring continuously, for 1 min adding a little C46 base sauce if needed to prevent drying and burning.
2. Add the ginger/garlic paste and cook, stirring continuously, for 30 seconds, adding a little C46 base sauce if needed to prevent drying and burning.
3. Add tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for 1 min adding C46 base sauce if needed to prevent drying.
4. Stir in the c41 pre-cooked chicken, red/green chilli, potatoes, vinegar, salt and 80 ml c46 base sauce and cook, stirring regularly, for 3 min, gradually adding more c46 base sauce as needed to maintain the desired sauce consistency.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Dilute the c46 curry base sauce with 100 - 200 ml of water and warm before use.

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The preparation stage
Enlarge image

The finished meal